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Norman Van Aken

Executive Chef/Owner, Norman's
Coral Gables, FL

Turkey Picadillo with Raisins, Olives,
White Rice and Black Beans

Adapted from Norman Van Aken

Yield: 7 cups of picadillo, about 8 portions with the rice

To cook the turkey

2 Tablespoons Fairway extra virgin olive oil
20 ounces ground turkey, breast and leg meat mixed

To cook the vegetables and finish the dish

3 Tablespoons extra virgin olive oil
2 Tablespoons butter
3 cloves garlic, peeled and thinly sliced
1 red onion, peeled and cut into medium dice
1 red bell pepper, cut into medium dice
1 green bell pepper, cut into medium dice
1 cup tomato, cut into small dice without the seeds
1/2 cup tomato paste
1 cup dry red wine
1/2 cup sherry wine
1/4 cup well-rinsed salted capers, chopped
1/2 cup raisins, roughly chopped
5 Tablespoons green olives, pitted, lightly rinsed and roughly chopped
3/4 cup scallions, sliced
Salt and freshly ground pepper to taste

Heat a large skillet and add the olive oil. Add the ground turkey. Cook until crumbly and lightly
browned, "chopping" the meat up with a spoon or spatula as it cooks. Cook for about 5 minutes.
Remove the cooked meat to a bowl with the juices. Reserve.

Using the same pan you cooked the turkey in, add the second measurement of olive oil and the
butter. Stir in the garlic, onions and bell peppers and sauté for 10 to 15 minutes over medium-high
heat, stirring occasionally. Stir in the tomato, the tomato paste, red wine, sherry, capers, raisins,
olives and scallions. Stir. Lower the heat to medium-low. Season to taste and cook about 10 to
12 minutes. Reserve.

For the rice

2 Tablespoons extra virgin olive oil
2 Tablespoons butter
1 jalapeño, stem and seeds discarded, minced
4 cloves garlic, finely sliced
1/2 red onion, peeled and diced medium
1 bay leaf, broken
2 cups long grained rice
2 1/2 cups chicken stock
Salt and freshly cracked pepper to taste

In a saucepan, heat the olive oil and the butter. When the butter has melted, stir in the jalapeño
and garlic and cook for about 20 seconds over medium-high heat. Stir in the onion and bay leaf.
Allow to cook until well glazed, stirring occasionally. Stir in the rice, salt and pepper. Add the chicken
stock and stir once. Bring to a boil and then immediately lower the heat to a simmer. Cover the pan
and cook for 10-15 minutes, or until all of the stock is gone. Reserve.

If you are adding black beans:
It is best to cook dry beans (not canned). Allow for about 2 ounces of cooked beans per portion.
Use your favorite recipe. The recipe need not call for too many ingredients since the picadillo
and rice are well seasoned!

To prepare:

Spoon the rice into a large platter or ceramic casserole. Top with the prepared black beans, if using.
Top that with the picadillo. Serve hot, or cover and heat in the oven when ready to serve.

Norman's Tip: For a Southwestern kick, I add 1 1/2 Tablespoons of a purée of chipotle chile peppers
and tomato paste.

Click here for Cheese Expert Steven Jenkins' Cheese Recommendations

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